Ingredients

• 2 large chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp salt
• 1 yellow onion, thinly sliced
• 1 red pepper, cut into 1/2″ cubes
• 3 garlic cloves, chopped
• 2 tsp ginger, chopped
• 2 tbsp cornstarch
• 1/4 cup Lactantia^® Lactose Free 2% Milk
• 3 tbsp Lactantia^® Lactose Free 35% Cream
• 1 cup chicken stock
• 2 tbsp fresh cilantro, chopped
• 1 lime cut into 4 wedges

Instructions

1. In a large non-stick pan, heat the olive oil on either medium or low heat
2. Add all the spices and coat with the oil. Add the ginger and garlic before you continue to cook the spices. Cook for about 1 to 3 minutes until they are fragrant.
3. Turn up the heat to medium, add the chicken and onions to the spice mixture, and stir to coat with the spices.
4. Add the peppers, cover with chicken stock, and bring to a simmer for 25-30 minutes.
5. Mix the cornstarch with 3 tbsp of water, then stir into the curry. Keep stirring until thickened.
6. Take pan off the heat, add Lactantia^® Lactose Free Milk, and Lactantia^® Lactose Free 35% Whipping Cream. Stir to combine.
7. Add in the cilantro and suggest serving with rice and a lime wedge.